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11 Easy Lunches to Lose Weight

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    Hummus and Roasted Veggie Pizza


    1 soft tortilla shell

    Handful of your favorite veggies (try spinach, tomatoes, and zucchini)


    1 tablespoon olive oil

    1 garlic clove, minced

    Salt and pepper, to taste

    Crumbled goat cheese


    1. Roast veggies for about 20 minutes at 350°F with the olive oil, garlic, salt, and pepper.

    2. Top your favorite type of tortilla with hummus (store-bought or homemade), add the roasted veggies and some goat cheese, then bake for 10 minutes at 350°F.

    3. Slice and enjoy!

    From Gina of Fitnessista

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    Quinoa Edamame Salad


    1/4 cup dry quinoa

    1 cup shelled edamame

    8-10 grape tomatoes, sliced in half

    1/3 cup chopped onion

    2-3 tablespoons vegetable broth

    For the dressing

    2 lemons, squeezed

    2 teaspoons Dijon mustard

    1 teaspoon agave nectar

    Sprinkle of cumin or black pepper


    1. Cook quinoa in a pot with about 1 cup water until it becomes like rice.

    2. In a heated pan, pour the vegetable broth and simmer. Add onions, tomatoes, and edamame. Transfer quinoa to heated pan and stir-fry.

    3. Add dressing on top and serve. Makes one hearty meal or two smaller portions.

    From Cassey of Blogilates

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    5-Minute Turkey, Avocado, and Hummus Wrap


    1 whole wheat tortilla

    2-3 tablespoons red pepper hummus

    3 slices low-sodium deli turkey

    1/4 avocado, sliced

    Pickle slices


    Spread tortilla with hummus, then layer on turkey, avocado, and pickle slices. Roll, then slice. Makes 1 wrap.

    From Kristin of Iowa Girl Eats

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    Turkey Chili Taco Soup


    1 1/3 pounds 99 percent lean ground turkey

    1 medium onion, chopped

    1 bell pepper, chopped

    10 ounces RO*TEL Tomatoes and Green Chilies

    15 ounces canned or frozen corn, thawed and drained

    15 ounces kidney beans, drained

    8 ounces tomato sauce

    16 ounces fat-free refried beans

    1 packet reduced sodium taco seasoning

    2 1/2 cups fat-free low-sodium chicken broth


    1. In a large pot, brown turkey on medium heat, breaking up with a wooden spoon as it cooks. When cooked through, add onions and pepper and cook for 2-3 minutes.

    2. Add tomatoes, corn, kidney beans, tomato sauce, refried beans, taco seasoning, and chicken broth. Bring to a boil and simmer for 10-15 minutes.

    3. Optional: Serve with a few baked tortilla chips and your favorite toppings such as low-fat sour cream, jalapenos, reduced-fat cheese, chopped scallions, onions, or chopped fresh cilantro. Freeze leftovers for individual portions for future meals. Serves 9 with a serving size of 1 1/4 cups.

    From Gina of Skinny Taste

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    Sweet Tuna Salad


    1 can tuna in water, drained

    3-4 tablespoon sweet relish

    2 tablespoon plain Greek yogurt

    1 tablespoon honey mustard

    Salt and pepper

    Optional add-ins: onions, baby carrots, cucumbers, celery, corn, dried cranberries, or chopped grapes


    Combine all ingredients in a bowl, mix together and enjoy on top of a bed of lettuce, in a sandwich or pita, or scooped up with your favorite whole-grain crackers.

    From Courtney of Sweet Tooth Sweet Life

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    Pasta 'n' Peas


    2 ounces whole wheat rotini or penne

    2 teaspoons olive oil

    2-3 cloves garlic, minced

    1/2 cup frozen peas

    1 tablespoon Parmesan cheese


    1. Cook pasta according to package directions.

    2. While pasta is cooking, heat oil over medium heat.

    3. Add garlic to oil and cook until garlic is translucent, being careful not to burn it (lower the heat if needed).

    4. Add the peas and cook until heated through.

    5. Drain the pasta when it's done cooking, then add it to the peas and garlic. Toss to coat and serve.

    From Katie of Runs for Cookies

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    Cheesy Chicken Wrap


    1 spinach tortilla

    1 Laughing Cow Sun Dried Tomato cheese wedge

    Sliced deli meat (for an extra kick try Boar's Head Cajun Chicken)

    Tomato slices

    Fresh spinach leaves

    Any other fresh vegetables


    1. Spread the Laughing Cow cheese wedge all over the tortilla.

    2. Layer fresh spinach leaves on tortilla.

    3. On one end, layer the deli meat, along with fresh vegetables.

    4. Roll up starting with the end with meat and vegetables.

    5. Slice in half and serve.

    From Jennifer of It Sux to Be Fat

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    Kicka** Kale Salad


    2 cups kale, washed and roughly chopped

    1/4 cup garbanzo beans, rinsed and drained

    1/4 cup avocado, chopped

    1 handful alfalfa sprouts or pea shoots

    1 carrot, chopped

    1 Persian cucumber, chopped

    1/2 red pepper, chopped

    2 tablespoons sunflower seeds or chopped walnuts

    Optional: 1/2 apple, chopped, 4 ounces grilled chicken or sliced turkey

    2 tablespoons dressing

    Dressing Ingredients

    1 tablespoon olive oil

    1 tablespoon balsamic vinegar

    1 teaspoon mustard

    1/2 lemon, juiced

    Salt and pepper, to taste


    Combine all ingredients in a large mixing bowl. Toss with dressing and dig in!

    From Caitlin of Caitlin Lives Well

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    Mexican Cauliflower "Rice" Bowl


    1 head cauliflower

    1/2 red pepper

    1/2 cup black beans

    1/2 cup pineapple, cubed

    1/4 cup red onion

    1/2 avocado, cubed

    1 carrot, diced



    Cumin, cinnamon, red pepper flakes, salt, and pepper to taste


    1. Cut cauliflower and red pepper into pieces and place in a food processor or blender. Pulse the pieces until they are the size and consistency of rice.

    2. Transfer "rice" to a medium bowl. Top with remaining ingredients and sprinkle with cumin, cinnamon, red pepper flakes, and salt and pepper.

    From Laura of Sprint 2 the Table

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    Burrito Salad


    1 1/2 cups lettuce

    1/2 cup brown rice, cooked

    1/3 cup black beans, cooked

    1 cup vegetables (try tomatoes, red peppers, onions, or roasted sweet potatoes)

    2 tablespoons avocado or guacamole

    2 tablespoons salsa

    Sprinkle of low-fat cheese


    1. Place lettuce in large Tupperware container.

    2. Add the rice and beans.

    3. Top with your choice of vegetables, plus salsa and cheese (if desired).

    4. Eat cold or microwave for 20 seconds and serve.

    From Lindsay of The Lean Green Bean

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    Southwest Chicken Quinoa


    1 tablespoon olive oil

    1/2 green pepper, chopped

    1/2 onion, chopped

    1 pound chicken, cooked and diced

    1 teaspoon cumin

    1 teaspoon chili powder

    1/4 teaspoon pepper

    1/8 teaspoon salt

    3 cups quinoa, cooked

    1 cup low fat plain Greek yogurt

    1/2 cup cilantro



    1. Saut? vegetables in olive oil until tender.

    2. Add the spices and chicken to the vegetable mixture and cook for 2 minutes.

    3. Combine quinoa and the vegetable mixture, then stir in Greek yogurt.

    4. Last, stir in cilantro and top with salsa.

    From Mary of Food and Fun on the Run

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